This one is my chili recipe, perfect tasting, easy, and very adaptable to what you may want to do with it. Dip, eat it straight up, add it to your brats or hot dogs, etc.
Ulti-chili.
-Two cans of Mrs. Grimes Original Chili Beans.
-Two pounds lean ground beef.
-One can tomato sauce
-One jar Tostitos Chipotle, Cantina Salsa(amazing flavor booster)
-Your favorite liquid smoke
-Taco Seasoning(it's best to have at least one packet, or the plastic jar of it.) Doesn't really matter what brand you use.
- ground Cumin
-Hot sauce of choice(I prefer cholula)
-Bacon, about 5-6 full strips, depends on you.(optional)
Instructions:
-Brown the bacon, and once done, set it aside on a plate on top of some paper towels, let it cool down while you're doing the rest.
-Brown the meat, seasoning it well with your preferred taco seasoning. Also adding in the liquid smoke, also seasoning it to your taste preference.(I use a pretty good amount)
-Once done, drain the meat and put it in the main pot. Don't kick on the heat on just yet.
-Cut the bacon up into pieces and add it in also, the rest of this will happen quickly so don't worry about it getting cold.
-From there you will take the jar of Tostitos Chipotle Cantina Salsa and blend it. Yes, blend it(about 30 seconds), it makes it go from watery and chunky, to very near the consistency of the tomato sauce you will use, which is key.
-Once done with the salsa, go ahead and pour it into the pot, along with the two cans of chili beans and the can of tomato sauce.
-Put about a tablespoon of cumin in. Along with some extra shakes of taco seasoning of your choice, season it until you are satisfied with the taste. You CAN add a bit of liquid smoke too, I recommend that you don't over do it though.
-Stir and mix it up well until the powder is completely gone. Keep it on medium heat for about 1 and 1 1/2 hrs, stirring regularly.
-Feel free to throw in some dashes of your favorite hot sauce during this, to give it that extra kick. Cholula I have found compliments it the best.
Once it has simmered long enough, turn the heat way down, if not completely off and cover halfway. Allow it to cool down a bit, stirring while it is doing so. It will take a bit of time, but it will burn the hell out of your tongue if you attack it too quick. It's a THICK chili, which helps it in being a dip, and less messy.
From there serve it how you like and marvel at it's simplistic perfection.
Ulti-chili.
-Two cans of Mrs. Grimes Original Chili Beans.
-Two pounds lean ground beef.
-One can tomato sauce
-One jar Tostitos Chipotle, Cantina Salsa(amazing flavor booster)
-Your favorite liquid smoke
-Taco Seasoning(it's best to have at least one packet, or the plastic jar of it.) Doesn't really matter what brand you use.
- ground Cumin
-Hot sauce of choice(I prefer cholula)
-Bacon, about 5-6 full strips, depends on you.(optional)
Instructions:
-Brown the bacon, and once done, set it aside on a plate on top of some paper towels, let it cool down while you're doing the rest.
-Brown the meat, seasoning it well with your preferred taco seasoning. Also adding in the liquid smoke, also seasoning it to your taste preference.(I use a pretty good amount)
-Once done, drain the meat and put it in the main pot. Don't kick on the heat on just yet.
-Cut the bacon up into pieces and add it in also, the rest of this will happen quickly so don't worry about it getting cold.
-From there you will take the jar of Tostitos Chipotle Cantina Salsa and blend it. Yes, blend it(about 30 seconds), it makes it go from watery and chunky, to very near the consistency of the tomato sauce you will use, which is key.
-Once done with the salsa, go ahead and pour it into the pot, along with the two cans of chili beans and the can of tomato sauce.
-Put about a tablespoon of cumin in. Along with some extra shakes of taco seasoning of your choice, season it until you are satisfied with the taste. You CAN add a bit of liquid smoke too, I recommend that you don't over do it though.
-Stir and mix it up well until the powder is completely gone. Keep it on medium heat for about 1 and 1 1/2 hrs, stirring regularly.
-Feel free to throw in some dashes of your favorite hot sauce during this, to give it that extra kick. Cholula I have found compliments it the best.
Once it has simmered long enough, turn the heat way down, if not completely off and cover halfway. Allow it to cool down a bit, stirring while it is doing so. It will take a bit of time, but it will burn the hell out of your tongue if you attack it too quick. It's a THICK chili, which helps it in being a dip, and less messy.
From there serve it how you like and marvel at it's simplistic perfection.
